Easy Ham and Cheese Breakfast Sliders

Breakfast sliders are how you feed a full table without standing at the stove flipping eggs in shifts. A slab of soft rolls is layered with gently scrambled eggs, ham and cheese, brushed with a buttery Dijon glaze, and baked just long enough for the cheese to melt and the tops to turn glossy gold. You slice them at the table and everyone eats hot food at the same time, which on a weekend morning feels like a small miracle.

The eggs are the part most versions get wrong, so we are specific about them here: scramble them low and slow and pull them while they still look slightly too soft. They finish in the oven, and eggs that go in fully cooked come out rubbery — the same lesson our Easy Sausage Breakfast Casserole teaches in casserole form. Soft at the start, perfect at the slice, every time.

They earn their place in our Breakfast collection because they scale in both directions: halve the slab for a quiet Saturday for two, or bake two pans for a holiday morning crowd. Leftovers, on the rare mornings there are any, reheat surprisingly well wrapped in foil.

Keep the roll slab in one piece

Slice the whole slab of rolls in half horizontally without pulling the individual rolls apart, the way you would slice a layer cake. Building on a single slab keeps the eggs and cheese in an even layer, stops filling escaping out of a dozen small gaps, and means one slice with a long knife at the end instead of assembling twelve little sandwiches. Run a serrated knife around each roll after baking to finish the separation cleanly, following the rolls' natural seams.

The glaze is not just butter — it is the seasoning

Plain melted butter makes the tops shiny and little else. A teaspoon of Dijon, a little Worcestershire and a pinch of garlic powder turn that butter into the top layer's seasoning, and a scattering of everything-bagel seasoning or poppy seeds gives the soft rolls the texture contrast they otherwise lack. Brush it on before baking, not after, so it soaks into the top crust as the sliders bake instead of sitting on the surface as a greasy film.

Ingredients

• 12 soft dinner rolls (about 340 g), in one connected slab
• 8 large eggs
• 2 tablespoons milk (30 ml)
• 1 tablespoon unsalted butter (14 g), for the eggs
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (0.8 g)
• 8 oz sliced deli ham (225 g)
• 6 slices Swiss or cheddar cheese (about 120 g)
• 3 tablespoons unsalted butter (42 g), melted, for the glaze
• 1 teaspoon Dijon mustard (5 g)
• 1/2 teaspoon Worcestershire sauce (2.5 ml)
• 1/4 teaspoon garlic powder (0.8 g)
• 1 teaspoon everything bagel seasoning or poppy seeds (3 g)

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Scramble the eggs, softly. Whisk the eggs with the milk, salt and pepper. Melt the 1 tablespoon butter in a large nonstick skillet over medium-low heat, add the eggs, and cook, stirring slowly with a spatula, for 3 to 4 minutes until they form soft, glossy curds and still look slightly underdone. Take them off the heat immediately — they will finish in the oven.
2. Slice the roll slab. Heat the oven to 350°F (177°C) and line a 9x13-inch baking dish or rimmed sheet with parchment. Without separating the rolls, slice the whole slab in half horizontally with a long serrated knife. Lift the top slab off and set it aside, and put the bottom slab in the prepared dish.
3. Layer the filling. Spread the soft scrambled eggs evenly over the bottom slab. Fold or layer the ham slices over the eggs so every roll gets coverage, then lay the cheese slices over the ham, overlapping slightly at the seams. Set the top slab of rolls back in place.
4. Brush on the glaze. Stir the melted butter with the Dijon, Worcestershire and garlic powder, and brush it generously over the tops and down the sides of the rolls. Scatter the everything bagel seasoning or poppy seeds over the top.
5. Bake until the cheese melts. Cover the dish loosely with foil and bake for 12 minutes, then uncover and bake for 5 to 8 minutes more, until the cheese is fully melted, the eggs are set, and the tops are glossy and deep golden.
6. Slice and serve. Rest the sliders for 3 minutes so the cheese settles enough to slice cleanly, then cut along the rolls' seams into 12 sliders. Serve warm, straight from the dish.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

Sliders keep for up to 3 days in the refrigerator, wrapped tightly or in an airtight container. Reheat them wrapped in foil at 325°F (163°C) for about 12 minutes so the rolls soften and the cheese re-melts without the tops over-browning; the microwave works in a pinch but softens the glaze. Assembled but unbaked sliders can be refrigerated, covered, for up to 8 hours — add 3 to 4 minutes to the covered bake time from cold. We do not recommend freezing the baked sliders, as the eggs turn spongy. Nutrition figures are estimates from standard ingredient data and vary with brands and substitutions.

Easy Ham and Cheese Breakfast Sliders

Recipe by Shahid Imran, FryDaily editor · Published 18 October 2026

Soft rolls, eggs, ham and cheese under a buttery glaze — one pan feeds the table.

Yield: 6 servings  ·  Scale: 1x2x3x

Prep15 minutes

Cook20 minutes

Total35 minutes

Servings6 servings

Calories410 kcal

Ingredients

• 12 soft dinner rolls (about 340 g), in one connected slab
• 8 large eggs
• 2 tablespoons milk (30 ml)
• 1 tablespoon unsalted butter (14 g), for the eggs
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (0.8 g)
• 8 oz sliced deli ham (225 g)
• 6 slices Swiss or cheddar cheese (about 120 g)
• 3 tablespoons unsalted butter (42 g), melted, for the glaze
• 1 teaspoon Dijon mustard (5 g)
• 1/2 teaspoon Worcestershire sauce (2.5 ml)
• 1/4 teaspoon garlic powder (0.8 g)
• 1 teaspoon everything bagel seasoning or poppy seeds (3 g)

Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.

Instructions

1. Scramble the eggs, softly. Whisk the eggs with the milk, salt and pepper. Melt the 1 tablespoon butter in a large nonstick skillet over medium-low heat, add the eggs, and cook, stirring slowly with a spatula, for 3 to 4 minutes until they form soft, glossy curds and still look slightly underdone. Take them off the heat immediately — they will finish in the oven.
2. Slice the roll slab. Heat the oven to 350°F (177°C) and line a 9x13-inch baking dish or rimmed sheet with parchment. Without separating the rolls, slice the whole slab in half horizontally with a long serrated knife. Lift the top slab off and set it aside, and put the bottom slab in the prepared dish.
3. Layer the filling. Spread the soft scrambled eggs evenly over the bottom slab. Fold or layer the ham slices over the eggs so every roll gets coverage, then lay the cheese slices over the ham, overlapping slightly at the seams. Set the top slab of rolls back in place.
4. Brush on the glaze. Stir the melted butter with the Dijon, Worcestershire and garlic powder, and brush it generously over the tops and down the sides of the rolls. Scatter the everything bagel seasoning or poppy seeds over the top.
5. Bake until the cheese melts. Cover the dish loosely with foil and bake for 12 minutes, then uncover and bake for 5 to 8 minutes more, until the cheese is fully melted, the eggs are set, and the tops are glossy and deep golden.
6. Slice and serve. Rest the sliders for 3 minutes so the cheese settles enough to slice cleanly, then cut along the rolls' seams into 12 sliders. Serve warm, straight from the dish.

Calories: 410 kcalProtein: 22 gCarbohydrates: 28 gFat: 23 gSaturated fat: 11 gSodium: 890 mgFiber: 1 gSugar: 5 g

Recipe by Shahid Imran · FryDaily. Printing? This card is designed to print cleanly on its own.

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